Baltimore Pit Beef With Tiger Sauce - cooking recipe

Ingredients

Tiger Sauce
1/3 cup horseradish
1/3 cup mayonnaise
1 teaspoon lemon juice
1 garlic clove, minced
1 pinch cayenne
salt and pepper, to taste
Beef
2 teaspoons salt
2 teaspoons paprika
1 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon cayenne
1 -3 lb boneless eye of round roast, trimmed
2 teaspoons vegetable oil
8 kaiser rolls, split and warmed
1 onion, julienned thinly

Preparation

Sauce: whisk all ingredients together.
Beef: combine all seasonings. Pat meat dry with paper towels and rub evenly over beef. Cover with saran wrap and let stand at room temp for at least 1 hour or refrigerated for up to 24 hours. (If refrigerated, let stand at room temp 1 hour before grilling). Before cooking, unwrap meat and rub with oil.
Charcoal grill: Open bottom grill vents completely. Light a large chimney started filled with charcoal briquettes (100 briquettes; 6 quarts). When coals are hot, pour in an even layer over 1/2 grill, leaving other 1/2 empty. Set cooking grate in place, cover and heat grill until hot.
Gas grill: turn all burners to high, cover and heat until hot.
Clean and oil cooking grate. Place meat on the hotter part of the grill. Cook, (covered if using gas), turning often, until evenly blackened on all sides and the center of meat is 95-100 degrees (med rare); 30 minutes.
Transfer meat to a cutting board, tent with foil and let rest 30 minutes. Cut roast in 1/2 lengthwise, then slice against the grain as thinly as possible. Divide sliced meat equally among Kaiser rolls, top with onion and Tiger Sauce and serve.